Cooking Abomination!! XD

I took a package of yellow Tuna Helper and white Tuna Helper and mixed them... and I used chunk tuna in oil not flake in water. Also I didn't drain the water and I added the milk at the very end to make the boiling stop...

In short I violated every Cooking Rule that there is apparently. The Wife... she yells. And screams. And scolds.

For some reason - and to this day I have absolutely no idea how this happened - scrambled eggs appeared as if by magic. I took that as a sign that I should never attempt this again.

I would like to hear an explanation, though. From those of you who *can* cook. How the hell do scrambled eggs appear in the middle of a pudding mixture? This was a long time ago, but I do remember I put in the exact ingredients the recipe called for. How could I have fucked up that badly? What did I do wrong?

Ew, that is an abomination. I actually like Tuna Helper (though I'm not sure what you mean by "white" and "yellow" kinds, all I know is that I get the Creamy Pasta flavor), but I only use chunk light in water, and drained of course. The idea of undrained tuna really disgusts me for some reason, even if it is just water.

If you had a well of eggs sitting by themselves when you cooked the pudding - you would get scrambled eggs out of it.

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No, it wasn't like that. I was just mixing the stuff up (eggs being one of these ingredients), following the recipe exactly as instructed, and boom, I saw little bits of scrambled egg in it. I had always assumed that to make scrambled eggs, you had to, well, scramble them! I wasn't doing that.

Ew, that is an abomination. I actually like Tuna Helper (though I'm not sure what you mean by "white" and "yellow" kinds, all I know is that I get the Creamy Pasta flavor), but I only use chunk light in water, and drained of course. The idea of undrained tuna really disgusts me for some reason, even if it is just water.

I've certainly prepared cookie dough with no intention of ever baking it. I don't think that counts as a cooking abomination, though, and I wouldn't be surprised most everyone else is also a cookie dough fiend.

I'm trying to think of a real cooking abomination of which I'm guilty...but I'm having trouble. I thought Hamburger Helper was an abomination in its own right?

If you had a well of eggs sitting by themselves when you cooked the pudding - you would get scrambled eggs out of it.

Click to expand...

No, it wasn't like that. I was just mixing the stuff up (eggs being one of these ingredients), following the recipe exactly as instructed, and boom, I saw little bits of scrambled egg in it. I had always assumed that to make scrambled eggs, you had to, well, scramble them! I wasn't doing that.

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Oh okay, it was while you were mixing? I don't know how American pudding is made - is it cooked or just mixed up and then eaten?

In which case I think the eggs curdled. It can happen when the eggs are cold. You would get what appeared to be lumps of eggs.

If you had a well of eggs sitting by themselves when you cooked the pudding - you would get scrambled eggs out of it.

Click to expand...

No, it wasn't like that. I was just mixing the stuff up (eggs being one of these ingredients), following the recipe exactly as instructed, and boom, I saw little bits of scrambled egg in it. I had always assumed that to make scrambled eggs, you had to, well, scramble them! I wasn't doing that.

Click to expand...

Oh okay, it was while you were mixing? I don't know how American pudding is made - is it cooked or just mixed up and then eaten?

In which case I think the eggs curdled. It can happen when the eggs are cold. You would get what appeared to be lumps of eggs.

Click to expand...

Curdled? Do you mean spoiled? They were definitely fresh eggs.

American pudding is cooked, BTW. At least when you make it from scratch, like I was trying to do.

No, it wasn't like that. I was just mixing the stuff up (eggs being one of these ingredients), following the recipe exactly as instructed, and boom, I saw little bits of scrambled egg in it. I had always assumed that to make scrambled eggs, you had to, well, scramble them! I wasn't doing that.

Click to expand...

Oh okay, it was while you were mixing? I don't know how American pudding is made - is it cooked or just mixed up and then eaten?

In which case I think the eggs curdled. It can happen when the eggs are cold. You would get what appeared to be lumps of eggs.

Click to expand...

Curdled? Do you mean spoiled? They were definitely fresh eggs.

American pudding is cooked, BTW. At least when you make it from scratch, like I was trying to do.

Click to expand...

No, curdled doesn't mean spoiled - it can happen to fresh eggs.

Having just looked up the definition, curdled basically means "coagulate" - to turn solid. It's the same thing that happens to milk when you make cheese.

I don't know exactly what causes eggs to curdle - it's something to do with the eggs reacting to the other liquids in the mixture. My mum taught me to always add a spoon full of flour when I add the egg to a cake mixture to stop the curdling.

Having the eggs curdle doesn't make the cake taste bad, it just affects the raising of the sponge.